Characterisation of Gas Phase Organic Emissions from Hot Cooking Oil in Commercial Kitchens
2000; SAGE Publishing; Volume: 9; Issue: 3-4 Linguagem: Inglês
10.1159/000057511
ISSN1423-0070
AutoresWai Ming To, Lam Lung Yeung, Christopher Y.H. Chao,
Tópico(s)Odor and Emission Control Technologies
ResumoA large quantity of oily fumes is generated in fast food and Chinese restaurants from cooking oil kept at a high temperature in the kitchens. If these oily fumes are not properly abated, they can be a
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